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PLANNING: 2013 Candy and Confection Workshop, April 27-28


Kerry Beal
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One of the things I noticed this year that getting a smooth back on a mold is a problem for a lot of folks. I think in our "Back to Basics" section next year we should do a clinic on backing off molds. Not sure how this could be accomplished efficiently - because it's all about practice, practice, practice - but I think we should try.

Everyone should bring along the tools they like to use for scraping and we can tailor the technique to their tools.

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I'm not going to put my name down because I always put my name down and I never get to go. But I just want to let you know that I'm already jealous, and if I can go next year, I will! (but if I don't have anything to bring to the share thing, can I still share in everyone else's goods? :unsure: )

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I'm not going to put my name down because I always put my name down and I never get to go. But I just want to let you know that I'm already jealous, and if I can go next year, I will! (but if I don't have anything to bring to the share thing, can I still share in everyone else's goods? :unsure: )

Of course you can! I happen to know that you can make caramel though - was looking through an old thread yesterday,

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DianeM

YetiChocolates

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dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

patti_h

RuthWells

Mette

Kyle - now 15

lironp

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Looks like the residence in the college will be available to us - show of hands please - shall I totally skip the Hilton and just arrange a block of rooms at the residence and prebook a room there for our Friday show and tell? Or shall I do a block of rooms at both facilities?

Price for the residences will be $84.95/night plus tax. They are two bedroom suites with a kitchenette and bath. Housekeeping service included.

Link to the site - here.

Edited by Kerry Beal (log)
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DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

patti_h

RuthWells

Mette

Kyle - now 15

lironp

prabha

Darienne

Chocolot

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DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

patti_h

RuthWells

Mette

Kyle - now 15

lironp

prabha

Darienne

Chocolot

Fran

Kathy

Looks like I better book a slightly bigger block of rooms.

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I'm not going to put my name down because I always put my name down and I never get to go. But I just want to let you know that I'm already jealous, and if I can go next year, I will! (but if I don't have anything to bring to the share thing, can I still share in everyone else's goods? :unsure: )

Of course you can! I happen to know that you can make caramel though - was looking through an old thread yesterday,

As I was typing what I wrote, I was actually thinking (and I'm not kidding), "What would I bring? The only thing I could bring is caramels!"

My poor homely caramels. Or rather, my poor rustic caramels.

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I may stay at sisters in Stoney Creek but I might be interested in a room in the residence to avoid traveling back and forth. Then I could enjoy some wine with chocolate on Friday night! Can we decide closer to the conference?

I haven't signed the contract yet - but the fellow said the block prices and reservations will end about 1 month before the conference.

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As I was typing what I wrote, I was actually thinking (and I'm not kidding), "What would I bring? The only thing I could bring is caramels!"

My poor homely caramels. Or rather, my poor rustic caramels.

That's all I brought this year (and some of same caramels dipped in chocolate, although those were much less popular than the plain ones).

I was admittedly very intimidated this year, as a real newb to chocolate making, but it turned out to be a fantastic experience. I know that next year, with what I learned, I will likely be able to make something much prettier than my rustic caramels, but I may bring some again next year anyway.

Besides, the leftovers from Friday night could be turned into a wonderful filling on Saturday...

Jess

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Jess, your caramels were one of the highlights for me! Plus, you told us where to get yuor "secret" ingredient, which I have ordered.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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